Mixed Vegetables with Lemon Grass Recipe

Ingredients: (serves 4)

125 g solid tofu, cut into 1 cm cubes

3 lemon grass stalks, finely chopped

2 large garlic cloves, crushed and finely chopped

1 leek, white part only, thinly sliced

250 g Chinese leaves, thinly sliced

3 dried shiitake mushrooms, soaked and sliced

60 g oyster mushrooms, torn

125 g mangetour

1 bunch of watercress

6 fresh baby corn

1 long mild red chili, thinly sliced

100 ml vegetables stock

1 tablespoon light soy sauce

1 teaspoon golden granulated sugar

1 tablespoon fish sauce

Salt and pepper to taste

Method:

Heat about 1 cm of oil in a wok and add the tofu cubes. Cook until golden on all sides, then remove and drain on kitchen paper. Drain all but 1 tablespoon of the oil from the wok and reheat it.




Add the lemon grass, garlic and leek and stir-fry for about 1 minute, then add the remaining vegetables, a few at a time, stirring constantly. Add the stock, soy sauce, sugar and fish sauce, stir and cover. Cook over a moderate heat for about 6 minutes, stirring occasionally. Stir in the fried tofu, season to taste with salt and pepper and serve hot.